And as much as I hope I'll be stocked up for the week a batch of muffins doesn't last long around here!

That's why I love recipes like this one. These spiced sweet potato muffins are a new family favourite. They're great eaten warm from the oven. But they're equally as good the next day.

And the best bit? They can be frozen, added to a lunchbox in the morning and the kids still love them!

Result right?

But are these sweet potato muffins, well, sweet enough?

Absolutely. Sweet potato has a naturally sweet taste and works perfectly in baking.

There is some brown sugar added to this recipe as well for extra sweetness. If you prefer you can use coconut sugar. I often do this and the only difference is a slight change in texture. The kids still love them.

I've included the option to add maple syrup to these spiced sweet potato muffins as well if you want them to be even sweeter. You can also add raisins, which are always popular here.

How to make sweet potato purée

It is really easy to make our own sweet potato purée.

I usually peel and chop my sweet potato, steam it until soft, let it cool a little and blend it.

However, if you have time it tastes even better roasted (as is the case with many vegetables). This sweet potato purée from Healthy Little Foodies follows that method.

If you're really short on time you can use a jar of baby food or substitute tinned pumpkin purée to make these muffins.

I find it really useful to have a few pots of sweet potato purée in the freezer as it can be added to many different recipes.

Other uses for sweet potato purée

If you have leftover sweet potato purée why not try one of the following ideas:

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